Grilled Asparagus with Cured Egg Yolk, Panko and Parmesan

Grilled Asparagus with Cured Egg Yolk, Panko and Parmesan

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Credit: Blaine Staniford, Executive Chef, Grace; Fort Worth, Texas
The National Culinary Review, September 2014

Ingredients

1 bunch white asparagus, washed, trimmed
1 bunch green asparagus, washed, trimmed
2 T. olive oil
Sea salt, as needed
Pepper, as needed
½ cup grated cured egg yolk
½ cup grated Parmesan cheese
¼ cup toasted panko breadcrumbs

Instructions

1) Fill medium-size pot with water; add salt. Bring to rolling boil. Blanch white asparagus 3-4 minutes, or until tender. Immediately remove from boiling water; shock in ice bath to stop cooking. Repeat blanching/shocking with green asparagus.

2) Season white and green asparagus with olive oil, salt and pepper. Place on grill; char on both sides 30-45 seconds. Remove from grill; place on serving plate.

3) Top asparagus with grated cured egg yolk, Parmesan cheese and toasted panko breadcrumbs. Serve immediately.

Tags

Side, The National Culinary Review

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